Fillets Recipe
Ingredients
| 1 pound fresh or frozen red snapper, orange roughy, or other fish fillets | ||
| 1 1/2 cups chopped, seeded, peeled tomatoes cup sliced green onions | ||
| Water | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1/2 teaspoons chilpowder | ||
| 1 teaspoon instant chicken bouillon granules | ||
| Dash bottled hot pepper sauce (optional) | ||
| Water | 2 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| Hot cooked rice | 1 1/3 Cup (16 tbs) | |
| Lime wedges | 4 | |
Directions
Thaw fish, if frozen.
If necessary, cut fish fillets into 4 serving-size portions.
Measure thickness of fish.
In a large skillet combine tomatoes, green onions, 1/4 cup water, garlic, chili powder, chicken bouillon granules, and, if desired, bottled hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer mixture for 5 minutes.
Carefully add fish.
Return to boiling; reduce heat.
Cover and simmer till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Transfer fish to a serving platter; keep warm.
For sauce, stir together 2 tablespoons water and cornstarch.
Add to tomato mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Ladle sauce over fish on platter.
If necessary, cut fish fillets into 4 serving-size portions.
Measure thickness of fish.
In a large skillet combine tomatoes, green onions, 1/4 cup water, garlic, chili powder, chicken bouillon granules, and, if desired, bottled hot pepper sauce.
Bring to boiling; reduce heat.
Cover and simmer mixture for 5 minutes.
Carefully add fish.
Return to boiling; reduce heat.
Cover and simmer till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Transfer fish to a serving platter; keep warm.
For sauce, stir together 2 tablespoons water and cornstarch.
Add to tomato mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Ladle sauce over fish on platter.
Chef
